Carrot Soup

It has been too long since I made carrot soup. I think it is the perfect soup. It is easy to make and versatile. There are many possibilities for variations so you have the option to get rid of some things that need to be eaten. Today I noticed that I had some cilantro that shouldn't go another day and a half used can of coconut milk. 

   

The trick to most soups is to start with an onion and some good olive oil or butter. Use a heavy bottomed pot on very low heat. I turn on the pot with the oil in it when I am cutting the onion. It helps me resist to turn the heat up and the pot is being warmed through gradually and evenly. When throwing in the onion stir it around to make sure that the onions are well coated in oil and let them cook slowly. If they get color in less then 5 minutes, the heat was too high. They should be cooked for about 10 minutes in low heat until translucent. Again, to stop myself from turning up the heat, I use this time to chop the carrots. 

The carrots should be sauteed in the oil with the onions until they start to get tender. That releases more flavor than when they get added to the broth. When it is time to add the stock, throw in all other solids you plan to use. In my case the ginger, I used a cheese cloth pouch to put my ginger in, so I could fish it out later. If you are adding fresh soft herbs like cilantro add them in the last 10 minutes. When seasoning with Salt and pepper always think about the broth you are using. Taste first, take a spoonful, add some salt to the spoon and taste to see if it needs more.

I like to blend my soups, its just a personal preference. If you intend to do the same you have the option of using water instead of stock as the flavor of the vegetables will be stronger.

About the stock. I used chicken stock. I always have pint sized jars in the freezer. If you are buying chicken stock, please stop. The home made stuff is soooo much better. Ill do a post on that soon.

A basic carrot soup doesnt need anything more then oil, onion carrots, stock or water, salt and pepper. But you can never go wrong with some fresh ginger, chervil, tarragon, chili peppers, sour cream, orange, garlic, curry, coconut milk, cinnamon, honey or mint.

I try not to cling to exact amounts that much. I admit in baking it can be essential, but it not for carrot soup. 

I used about

1/4 olive oil

1 onion

4 large carrots

4 Cups of chicken stock

1/2 can of coconut milk

1/4 cilantro

salt and pepper

 

Tomato Jalapeño Salsa

Now that Spring is here, everything looks really tasty at the farmers market. Spring onions, collard greens, asparagus, radishes, ... I even bought some tomatoes, but they are not really in season yet and still very over priced.

So, I decided to put my expensive tomatoes to good use and made some salsa. Most people just chop some jalapeños, tomatoes, onion and cilantro and leave it at that.

However, the two steps that are crucial for releasing flavor are the roasting and the mashing of the garlic, jalapeño and tomatoes. I used my cast iron skillet for the roasting, but a broiler or even the gas flame works fine. The tomatoes do start to give off some juice once the skin comes off, so it is key to wrap them in foil at that point to save the liquid. Keep roasting until all ingredients are soft and remove them from the heat. Let them cool for a minute and remove the skins. To smash and grind the ingredients, you really need a mortar and pestle with a pinch of salt. I don't want to be preachy but everyone should have one, there is no substitute. That being said, it shouldn't keep you from making salsa, so you can put everything in the food processor as well.  

Once everything is transformed into a liquid paste, add chopped white onion and chopped cilantro. Taste for salt and adjust the seasoning. 

I had some salsa with my lunch; Brown rice with collard greens, asparagus, spring onion and radishes.

Ingredients:

2 jalapenos

3 garlic cloves with the skin

2 medium/large tomatoes

salt

1 small onion chopped

1 small hand full of chopped cilantro